I love this chicken in the spring and summer. The ingredients are available kosher for Passover so it is great for a festive lunch served at room temperature. I have to call out Kedem raspberry syrup as I haven't found anything as flavorful and rich. I'm not sure that I've ever made Raspberry Mint chicken the same way twice. Even today, staring at the recipe I wasn't sure what all my notes were about so I did whatever. This is the whatever variation....tastes pretty darn good!

Kosher Status:

Meat

Number of servings:

2 chickens, 8 - 12 servings

Main Ingredient(s):

Chicken

Preparation Time:

00:30

Cooking Time:

00:40

Skill Level:

1 - Easy (1 Easy - 5 Hard)

Estimated POINT value:

Ingredients:

2 Chickens

1/2 teaspoon salt

1/4 teaspoons pepper

Marinade:

1/2 cup raspberry syrup

1/2 cup balsamic vinegar

1/2 cup apple cider vinegar

1/2 cup olive oil

1 tablespoon minced garlic

2 tablespoon fresh mint, julienned

1 tablespoon fresh parsley, finely chopped

1/2 cup chicken broth

Glaze:

1/4 cup raspberry syrup

1 tablespoon balsamic vinegar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon apple cider vinegar

2 teaspoons lemon zest

1 tablespoon lemon juice

Garnish:

2 tablespoons mint, fine julienne

Steps:

Cut chicken into pieces and set trimmings aside for soup. Season with salt and pepper. Place into a 2 gallon plastic bag or large bowl.

Remove chicken from the refrigerator. Prepare a shallow baking pan by lining with foil. Arrange chicken onto baking pan and discard remaining marinade. Place pan into the oven and bake for about 40 minutes or until 165' and golden brown. I like to pour off some of the liquid midway through the baking.

Make the glaze by combining the remaining ingredients in a small saucepan. Simmer to reduce by 50%. Put the chicken onto the serving platter and brush the glaze over the warm chicken. Garnish with mint. Serve.